Thursday, May 14, 2009

Classic Green Bean Almondine

This recipe has been around along time. The first time I made it, I was in my high school Home Economics class and we were preparing a dinner for our mothers. That was along time ago, waaaay back in about 1970! Gasp, I'm getting old! I think the recipe is even older than me! But it is such a delicious dish that I still make it. It's one of those that have stood the test of time and it should not be forgotten! It's very easy to make and only takes 1 pan! In a skillet, you add butter

and some sliced almonds and cook them until slightly golden. Add some lemon juice and salt and pour them in a small bowl. Wipe out pan and add a little water and salt and bring to a boil. Add fresh green beans, bring to a simmer and put on lid. Steam beans til tender-crisp.

Drain beans and add almond mixture; place in serving dish. Quick, easy, fresh and delicious! It doesn't get any better than this! Let's start:

CLASSIC GREEN BEAN ALMONDINE

makes about 4 servings

1 pound fresh green beans with the stems snapped off, and washed

1-2 tablespoons butter( I have cut the amout of butter down from original recipe)

1/4 cup sliced almonds

2-3 teaspoons fresh lemon juice

1/4 teaspoon salt, if desired

I used my 10 inch skillet with a lid for this. In skillet melt butter over low heat and add almonds, stirring occasionally until they are golden. Add 1/4 tsp. salt and fresh lemon juice and pour into a bowl for now. Wipe out skillet with paper towels. In same skillet, add enough water to come to about 1/2 inch deep. Bring water to a boil and add 1/2 tsp. salt and all of green beans. Bring back to a boil and cover pan with lid. You may use a steamer pan for the green beans, if desired. Cook green beans to tender crisp stage, about 2- 5 minutes. To test , poke beans with a fork to test doneness. I like them still a little crisp. Drain water from beans, stir in the almond and butter mixture, coating beans well, and place in a serving dish and serve. Your family will love you and thank you for making them a special dish! If they only knew how easy it was!

It's a beautiful and tasty dish that's nutritious to boot! And you can use a steamer for the beans, if desired, and then do the almonds in a separate pan, while the beans are steaming. I served this with the Honey-Mustard Glazed Salmonfrom yesterdays post, and some brown rice and rolls.It was a great meal that I'll do again and again, as everyone loves this! What's your favorite way to serve green beans?

Nothing beats a classic! My daughter is in the contemporary version of home economics now called foods and nutrition-I sure hope she makes me something that looks like this...but it seems they make a lot of cookies!

Anonymous- I have never served this dish cold, but I have nibbled it when putting away leftovers. :)If you want to try it, I would not add the toasted almonds until ready to serve, as they may get somewhat soft. Also, the butter kind of firms up as the beans cool, so olive oil may work better in a cold dish. Let me know if you try it this way, because I'd like to know. Thanks for the question- I just don't know the answer for sure.

Did you by any chance go to Eastlake North High School? Hah! I graduated in 1976, but I remember making this dish for the moms in Home Economics class in middle school and i started making it again when i found your recipe. Thanks!!!!

Hi Mary Lara, these beans are good with any type of meat, from meatloaf, baked chicken, turkey, ham,beef or pork roast, anything. Mashed or roasted potatoes of any kind, rice, whatever you like. thanks for the question-hope I helped!